ArticleFoods (Basel, Switzerland)2024
Characterization of Marigold Flower (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Optimization of Pectinase-Assisted Extraction from Date Palm and Development of a Quince-Jujube Ready-to-Drink Beverage: A Two-Stage Approach.Foods (Basel, Switzerland) · 2026Article
- Natural plant pigments: genes and transcription factors regulating synthesis and degradation, extraction, microencapsulation, food applications, and sensory impacts.Food science and biotechnology · 2026Review
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Authors and funding
5 authors.
Funding
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Abstract
Ultrasound-assisted extraction using response surface methodology was employed to extract marigold flower, resulting in a marigold flower extract (MFE) with elevated levels of total phenolic compounds (TPCs), total flavonoid content (TFC), total carotenoid content (TCC), and antioxidant activity, as assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, under conditions of 40 °C temperature, 15 min extraction time, and 68% ethanol concentration. The MFE was subsequently encapsulated using spray drying with 45% maltodextrin (MD) (MFE-MD; 1:1, 1:2) and 20% gum arabic (GA) (MFE-GA; 1:2, 1:3). The MD (1:2 ratio) sample showed the highest encapsulation yield, while the 45% MD (1:1 ratio) sample exhibited the highest encapsulation efficiency (
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Registered trials
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